Ingredients
Equipment
Method
- In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk and active dry yeast. Sprinkle the granulated sugar over the top. Let this mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic.1 cup whole milk, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- Add the softened butter, eggs, and salt to the foamy yeast mixture. Mix gently until just combined.½ cup unsalted butter, 2 large eggs, 1 teaspoon salt
- Gradually add the all-purpose flour, 1 cup at a time, mixing after each addition. Begin with 4 ½ cups of flour. Continue mixing until the dough starts to pull away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until the dough is no longer excessively sticky but still feels slightly tacky.4 ½ cups all-purpose flour
- If using a stand mixer, knead the dough on medium-low speed for 6-8 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.
- Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Stir until well mixed.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x12 inches and about ¼ inch thick. It’s important to get a nice even rectangle for consistent rolls.
- Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it down gently with your hands to help it adhere.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge that is *not* bordered, tightly roll up the dough into a log. Try to keep the roll as tight as possible to create those beautiful spiral layers. Pinch the seam to seal it closed.
- Using a sharp knife or dental floss (preferred for clean cuts!), slice the log into 12 equal pieces, about 1 ½ inches thick each. If using dental floss, slide a piece under the log, cross the ends over the top, and pull to cut cleanly.
- Lightly grease a 9x13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, cut-side up. Make sure they are not too crowded, as they will expand. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and touching each other.
- Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be cooked, and the tops should have a nice caramelization from the filling.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and no lumps remain. Stir in the vanilla extract. Add milk, 1 tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread or drizzle the warm cream cheese frosting over the tops of the warm rolls. The heat from the rolls will help the frosting melt slightly, creating that signature gooey finish. Serve immediately and enjoy!
Notes
Storing Leftovers: Room Temperature (up to 2 days), Refrigerate (up to 4-5 days). Reheating: Microwave or Oven/Toaster Oven. Freezing: Unfrosted rolls freeze best for up to 2-3 months.